Nutty brown butter blondies swirled with homemade caramel miso sauce is one of the best bakes I’ve ever created. Each bite of these gooey miso caramel swirled brown butter blondies is sweet and salty, with crunchy bits of Baked in miso caramel and bittersweet chocolate.
In a heavy bottom saucepan, combine the sugar, water, and corn syrup. Stir to combine and set over medium heat.
Let the mixture bubble and cook for 8-10 minutes, until it reaches a deep amber color.
Then remove from the heat and immediately whisk in the heavy cream. It will sputter up, so take care and don’t put your face over mixture.
Then whisk in butter, lemon juice, miso paste, and vanilla extract.
Let Caramel cool at room temperature for 30 minutes to thicken.
Preheat the oven to 350 degrees F. Line an d 8 inch square pan with parchment paper. Alternatively, butter the bottom and sides.
Brown the butter. Over medium high heat, melt the butter. It will foam and sputter. Cook for a few minutes, swirling the pan occasionally to prevent burning. The butter will foam up all at once and release a nutty aroma. Once you get that, swirl vigorously and remove from heat.
Add the brown sugar to the butter and whisk until combined. Scrape all the brown butter bits up into the mixture. Then put mixture into a heatproof bowl.
Add the eggs and vanilla and whisk until smooth and glossy.
Then use a silicon spatula to mix in the flour and salt.
Then fold in the chocolate chips.
Smooth batter into the square pan. Then drizzle on half of caramel sauce. Use a sharp knife to swirl it around.
Then bake for 23-26 minutes.
Allow to cook about 30 minutes. Then drizzle on more caramel sauce before serving.